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Chilled Strawberry-Rhubarb Pie

Rhubarb, often the first harvest from a spring garden, makes wonderful pies. Be sure to use only the rhubarb stalks.

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Prep Time: 20 minutes

Total Time: 4 hours 20 minutes

Servings: 8


  • 1/2 cup water, divided
  • 1/4 cup cornstarch
  • 3 cups sliced fresh rhubarb
  • 2/3 cup sugar
  • 1 teaspoon grated orange peel
  • 3 1/2 cups halved fresh strawberries
  • 1 Keebler® Ready Crust® Reduced Fat Graham Pie Crust
  • 1 cup frozen fat-free non-dairy whipped topping, thawed


1. In small bowl stir together 1/4 cup of the water and cornstarch. Set aside.

2. In large saucepan combine remaining 1/4 cup water, rhubarb, sugar and orange peel. Cook, covered, over medium-high heat until simmering. Remove cover. Simmer, uncovered, about 5 minutes or until rhubarb is very tender, stirring occasionally.

3. Stir cornstarch mixture. Gradually add to rhubarb mixture, stirring constantly. Cook and stir over medium heat until mixture thickens and boils. Remove from heat. Gently stir in strawberries. Spoon into crust. Cover surface with plastic wrap. Refrigerate at least 4 hours.

4. Serve with whipped topping. Store in refrigerator.

Chilled Strawberry-Rhubarb Pie
Nutrition facts